Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-04-24

ing early and looking we'll to the ways OF
her household, in the uniform brightness
which pervqdes the home. There is no
meal Of the day that requires so much
daintiness in all its details; the coy ap-
petite needs tempting, and
few simple dishes set upon
prettily-adorned table will
! be more appreciated than what may be
! termed q heavy breakfast. A dish of fruit,
a vase of flowers, Erich red-ripe sliced to-
| matoes with clear ice crystals sparkling
on the surface. woo the most capricious
| Of sppetites 10 break the fast.
! To lay the table for breakfast: Nothing
is prettier than crimson and salmon
| dsmask cover, and especially if one feels
| obliged to "use up'' In breakfast service
their supply of plain white china. Let the
| breakfast be as simple as it may, 1t will
! be inviting with a tidy "cOVer," dishes
neatly arranged, and the viOlets and moss
| giving out their deliciously fresh fra
| or ,nce, to mingle with the aroma of the
| coffee.
A broiled mutton chop and q boiled po-
toto are certainly comprehended in the
| lis of simple dishes, but lest the house
| keeper who is not content with mediocre
! ty find them complicated, some minute
instruction for their preparation are here
| given. Make the effort for perfection,
and do not consider the directions i'm
practicable, for the result will not fail to
be satisfactory, and with good coffee, q
platelof thin sliced bread, and the relish
of fruit will be a meal that will amply
compensate for the painstaking.
To broiI chop the fire must be bright,
clear and strong. To counterfeit the
coagulation OF portion of the albumeE
on the under side of the chop, and con
traction of the form which draws the
juices into the center, the chop must be
turned over the instant the under side
begins to harden, so that, as with good
fire this happens IN a minute or two, the
turning process must be continual. For
cooking the chop with fierce fire ten
minutes. and ten turnings will be sutfi-
cient for an underdOne chop. II not
perfectly tender, the chop should be well
beaten with large spoon, always cooked
over clear Goals with no blaze, and on 8
grldiron kept sCrupulOusly clean
The chop should be turned
either with two silver spoons or pair
of chop tongs, which can be made pur.
posely. In no case should the stile of 8
fork be allowed to enter the meat while
cooking as this allows the juices to es-
cape, 2 fault that no alter care car
remedy. Have the plates on which it is
to be served taken out Of hot water. IS &c
place mutton on q cold surface IS bar
barity that only Dago could tolerate.
To boil the potatoes that are TO &C
company this chop, select those OF eQua
size and put them in a saucepan with c
tablespoonful of salt and sufficient Watel
to cover them. When boiled fvt
minutes, pour of the hot water
and replace with cold and hall
tablespoonful OF salt. The reason FOL
, this innovation is that the heart Of pc
, t&to being peculiarly hard, the outside i:
generally done long before it is softened
: By chilling it's exterior with cold water
the heat of the first boiling strikes to the
center of the vegetable, the force grad
ually increases when the water boiii
again; by the time the outside has re
covered from its chill, the equilibrium II
restored, and the whole potato is event,
? done. Potatoes must boil steadily, wit
! the cover on, three-qusrters of an hour
gently tasted with fork if they be no
! cracked; when done drain them dry, put
5 clean cloth over them, cover closely wit
2 the lid and let the saucepan stand unit
r the mea. is ready to be served; then tax
! out each one separately with spoon
t Ghat they may not be broken in thei
2 f1oury state. All that can now be re
quired is some white sippetts OF not to-
: stale bread, and dash Of real mushroom